Ingredients per litre
– 200-400 g almonds, depending on how thick you want the milk to be
– 1 litre of water
– optional: 1-2 dates / agave syrup / honey for sweetening
– some water for soaking
– cheesecloth / nut milk bag / straining cloth etc.
– blender / kitchen machine
Soak the almonds overnight in some water. The next day, drain the almonds and combine them with 1l of water in the blender. You can also add dates or honey if you want the milk to be a bit sweeter. Blend until the water has a milky white colour and the almonds are finely ground. Strain the almond milk. Press all the almond milk from the almond meal. That’s it!
Because making almond milk left us with a lot of unused ground almonds we decided to bake a vegan cake. You can also dry the almond flour and use it later to make all kinds of treats like granola or cookies.
Vegan Tarta de Santiago (Spanish almond cake)
– 200 g spelt flour
– 250 g almond flour / ground almonds
– 400 ml almond milk – but we used less, because the ground almonds are already moist!
– 200 g brown cane sugar, or more ; )
– 1 teaspoon of cinnamon
– 1 pinch of salt
– 1 pack of vanilla sugar
– 2 teaspoons of baking powder
– 120 g margarine
– 80 g almond butter
– Zest of 1 lemon
– Powdered sugar
Preheat oven to 160 ° C. Mix all the dry ingredients. Mix the soft margarine, the almond butter, the almond milk and the lemon zest and then whisk together the moist mixture and the dry ingredients. Grease and flour a round cake pan. Pour batter into prepared pan and bake for 45-50 minutes. Bake until a toothpick inserted into the center of the cake comes out clean. Cool in the pan before removing to a cake platter or plate and dust with powdered sugar.
If you want to find out what was going on have a look at the video of our workshop!